Outer Aisle Foods won the top prize in the restaurants category in last year’s Innovations in Tourism Awards and is the quintessential farm to fork model, sourcing their produce from their two-acre, organic farm located close to the restaurant.
Our schedule for the evening includes a keynote speech by Visit California’s Bryce McAnally, Interim Director of Consumer Marketing. He will speak about agritourism, the California Dream Eater program and foodie tourism. Our menu features fresh produce from Outer Aisle Food’s farm paired exclusively with Calaveras wines.
The dinner is $35 for CVB members and $40 for non-members. You can RSVP by emailing [email protected] or calling 209-736-0049. Scroll down for the evening’s schedule and menu.
CVB ANNUAL DINNER SCHEDULE
Cocktails / networking accompanied by slideshow of Innovations in Tourism nominees.
Board President, Doralee Rees: Welcome dignitaries & guests, introductions and thanks to outgoing Board. Introductions of new board members and titles. Introduction of CVB staff.
Executive Director, Lisa Boulton: Short explanation of handouts on tables. Introduce Keynote speaker.
Keynote Speaker: Bryce McAnally, Visit California
Presentation of Innovations in Tourism Awards
CVB ANNUAL DINNER MENU
Curried Butternut Squash
with watermelon radish, cherry tomatoes
American Wagyu beef from Nakagawa Ranches
with whipped Yukon potatoes,
red wine reduction and vegetables
(Vegetarian option available)
Almond Chocolate Brownie